| Applies theoretical and practical knowledge of nutrition and dietetics in clinical, outpatient, and institutional food services. |
| Follows disease-specific nutrition therapy practices through observation. |
| Follows the methods to be applied in patient monitoring in outpatient and clinical settings. |
| Analyzes the information in patient files and follows nutrition principles appropriate to clinical and laboratory findings. |
| Organizes medical nutrition therapy for pediatric and adult diseases. |
| Proposes appropriate solutions to issues encountered in medical nutrition therapy and clinical monitoring. |
| Adheres to teamwork with all stakeholders in the nutrition therapy of diseases. |
| Follows the management skills of the dietitian in institutional food services. |
| Studies quality control, food safety, hygiene, and crisis management practices. |
| Follows menu planning strategies for various target groups and uses theoretical knowledge. |
| Studies and uses theoretical knowledge for all necessary processes and application documents to ensure the quality of institutional food services. |
| Organizes nutrition and in-service training programs for different social groups and prepares training materials. |
| Proposes solutions for the nutritional habits and problems of the community. |
| Traces ethical principles in clinical, outpatient, and institutional food services. |